Ingredients

  • ½ cup water
  • ½ cup cornstarch
  • 1 cup coconut milk
  • ¾ cup water
  • ½ cup white sugar
  • ¼ cup fresh sweet corn kernels
  • ¼ cup sweetened flaked coconut
  • Directions

  • Step 1

    Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.

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  • Step 2

    Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.

  • Step 3

    Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don’t burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

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